Make a holiday-worthy Crockpot Lamb Roast with this simple recipe. Tender and juicy meat slow-cooked with savoury sauce and aromatic herbs.

Ingredients​

• 1 large leek cleaned and sliced into half moon (white and light green parts)
• 1 large onion chopped
• 2 tablespoons cornstarch
• 1360.78 g lamb roast bone in leg of lamb or lamb shoulder
• salt and pepper to taste
• 4 garlic cloves minced or pressed
• 6 sprigs fresh rosemary
• 3 cups beef broth
• 1-2 cups water

Instructions​

For the Lamb​

• Add the leeks, chopped onions, and one rosemary sprig into the base of the slow cooker. Sprinkle cornstarch over the top and toss to coat.
• Generously season the lamb roast with salt and pepper. Place the roast into the crockpot and pour stock and water until it reaches at least halfway to 2/3 up the sides of the lamb. Add additional water (or stock) if needed.
• Slow cooker on low for 8 hours or high for about 5 hours. Cooking times may vary depending on the size of your roast. Cook until the lamb is tender and to your liking.
• Once the lamb is tender enough to easily separate with a fork, remove it from the slow cooker and place it in a roasting pan. Roast in a 190.556°C oven for 15-20 minutes to brown. Remove from the oven and let rest for 10-20 minutes.

For the Gravy​

• While the lamb is browning, make the gravy. Transfer the cooking liquid to a fat separator if you have one. A baster works well too. Then, pour the juices into a saucepan.
• Create a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water and then add to the saucepan. The onions and leeks can be added to the gravy if desired. Bring the gravy to a boil, then reduce to a simmer and cook until reduced and it reaches the desired thickness. Serve with lamb.

Notes​

Cooking Time:The cooking time will vary depending on the weight of your lamb and crockpot. Ceramic inserts heat slower than metal inserts and may have a longer cooking time. Begin checking tenderness at about 5 hours. The meat will fall apart easily with a fork.

Lamb Cuts: This recipe can be made with a leg or shoulder roast. The recipe is written for a lamb leg as it's a leaner cut of meat, benefiting from a slow roasting cooking method.